AUSPICIOUS LUNAR 'NIU' YEAR TAKEAWAYS & DELIVERIES FROM ROCKAFELLERS

A Prosperity Family Platter fit for kings from Rockafellers Kitchen & Bar is a great choice to welcome the Year of the Ox in the comfort of home this year. Executive Chefs Yogi and Jarrod Khoo have rustled up generous servings of Roasted Pork Belly, Red Fermented Beancurd (Nam Yue) Pork Ribs, Whole Roast Duck, BBQ Pork Belly (Char Siu) and Pork Knuckle for the Prosperity Family Platter (RM280 nett, 4-5 persons and RM499 nett, serves 8-10 persons). 

We had a field day digging into the meaty plethora: the assortment left no room for complaints, the riotous flavours satisfied our familial spirits. The proverbial generation gap was seamlessly bridged as everyone picked their preferred cuts.

A treasure trove of accompaniments complemented the meats too. We found crispy dices of pork lard, streaky bacon, baked potatoes, pineapple wedges, broccoli florets, baby carrots, shitake mushrooms and Yorkshire pudding. Sauces to enhance the entire ensemble include roasted brown gravy, apple puree and a spicy sambal sauce.

The Prosperity Menu, available for takeaways and deliveries also features Roasted Suckling Pig (RM370 for ½ pig@2.5-3kg, best for 5 - 6 pax and RM525 for a whole pig @5-6kg, best for 8 - 10 pax) with seasonal baked vegetables, drenched in roasted gravy and sauces to add a ritzy twist to the traditional festive toss.

Timeless classics from the à la carte menu to tempt you range from Crispy Pork Rolls, Baked Salmon Fillet, Crispy Pork Belly, BBQ Pork Belly (Char Siu), and Nam Yu Pork Ribs to heavenly Grilled Mix Seafood Platter comprising tiger prawns, squids, green mussels, slipper lobster and seabass.

Early birds who place their bookings between 21 and 31 January 2021 will enjoy a 10% discount on the total order. Any Prosperity platter order will come with 5 complimentary bottles of Heineken 0.0 too. 

The sumptuous Chinese ‘Niu’ Year food affairs from Rockafellers Kitchen + Bar are available from 3^rd February 2021 for takeaways and deliveries, while stocks last.

·       Pre-orders available from 1^st February until 28^th February 2021

·       A minimum 3 days advance notice is required for orders placed on your preferred date

·       A 50% non-refundable deposit should be paid upon placement of orders

·       Free delivery within a 15km radius 

For bookings and enquiries at Rockafellers, kindly contact:

-        Chef Yogi: +60 10 221 7302

-        Rishen: +60 16 963 2929

-        Sara: +60 12 250 7726

FISH AND CHIPS AND MORE AT THE LAUGHING FISH BY HARRY RAMSDEN

 

If you can’t go to Great Britain for fish and chips, let British fish and chips come to you. Head on up to Resorts World Genting (RWG) where a ‘chippie’ experience at The Laughing Fish by Harry Ramsden awaits.

My personal favourite catch there is the light and flaky Cod (regular RM40, large RM48 & legendary RM58). Served piping hot, the slab of imported Atlantic cod comes coated in airy-light, crisp batter with a pile of thick-cut, double-cooked chips.

If you prefer flavourful depth to your fish, the chunky Haddock (regular RM44, large RM54 & legendary RM64) will reel you in. Each serving of fish and chips at this resto comes with a choice of Harry’s Mushy Peas, Harry’s Gravy or Curry Sauce. Additional serving of mushy peas is available at RM6 and Double Cooked Chips at RM10 while gravy and curry sauce costs RM4 each.

Interestingly, Genting SkyAvenue F&B Sous Chef Mohanakrishna Nadarajah (left) informs us the curry sauce recipe was specifically created by the RWG team, to cater to local tastebuds but in compliance with the master franchisor’s guidelines.

The veteran chef, who has two decades of industry experience including past stints at RWG’s the Peak (now known as Olive), Ireland and Abu Dhabi, recalled his training with Harry Ramsden. “We are taught on the essentials: from cutting chips and making the batter to the correct consistency, to knowing the types of fish and potatoes used.”

Together with Outlet Chef Devlin M Danker who has 17 years of experience in European/Western cuisine, the duo ensures the various menu offerings at The Laughing Fish by Harry Ramsden are up to scratch.

Famished diners will find ample succour from the Sharing Platter (RM35) featuring salt & pepper fried calamari, battered onion rings, deep-fried mozzarella cheese sticks and deep-fried chicken chunks. These nibbles should keep hunger pangs at bay before the mains arrive.

Thirst-quenchers to raise your glasses to include Laughing Fish Signature Lemonade, served in single or a sharing fish-shaped jug; Laughing Fish Rose Lemonade and Tamarind cooler – two localised concoctions rustled up by the RWG resident mixologist. The drinks’ refreshing tanginess help to banish any greasy richness from partaking all the meaty and fried stuff.

Those partial to burgers can relish Cod Burger (RM32) – a sturdy yet soft burger bun with deliciously flaky cod coated in Harry’s secret batter.  Tartar sauce, mixed lettuce, tomato and coleslaw complete the speciality.

Another classic pub grub worth sampling is Grilled Beef Bangers (RM35). Made to specifications by the RWG butchery, the delicately thyme-scented beef bangers are accompanied by potato mash and onion gravy.

Specially created for local palates, the robustly flavoured Piri Piri Chicken Leg (RM35) proves to be a notable option too. First soaked in milk, the chicken quarter is then rubbed with Jamaican jerk seasoning (smoked paprika, black pepper, onion and garlic powder, cumin, cinnamon, nutmeg, allspice, cayenne pepper and dried herbs among others) before it’s grilled.

Tender, juicy and suffused with complex spice accents, the delectable chook gives some famous grilled chicken brands a run for their money. Served with double-cooked chips and spicy coleslaw, its stick-to-the-ribs goodness gets our full thumbs up.

 

No typical British meal is complete without pudding (dessert). Try Eton Mess (RM18) with strawberry coulis; a luscious mound of fresh strawberries, crushed meringue, whipped cream and lime zest. According to food historians, it was created at Eton College's mess hall in the 1930s. Back then it was simply a bowl of bananas or strawberries mixed with cream or ice-cream, with the later addition of meringue.

On a sweeter scale, there’s Sticky Toffee Pudding (RM15) too. Basically a dense, almost stodgy cake studded with dates, it’s served with warm toffee sauce for an indulgent finish.

 

 

THE LAUGHING FISH BY HARRY RAMSDEN, Address: Level 4, High Line Roof Top Market, SkyAvenue, Resorts World Genting, Genting Highlands, Pahang.

A MALAY FEAST AT ENAK KL

Chicken Satay (RM18) is possibly one of those quintessentially Malay specialities one never tires of eating. No wonder these grilled skewers of chicken take pride of place at Enak KL, the refreshed haven for Malay food at Feast Village, Starhill Gallery. Served with sizzling flair atop a mini charcoal grill, the half dozen skewers of chicken (or beef if you prefer) should be an ideal introduction for foreign visitors to Malaysia's fabulous multi-cultural foodscape.

Chef Rani Ghazali does such a great job with the satay that we reckon the tender, well-marinated and subtly smoky-sweet meat tastes delicious on its own. For extra flavour and textural dimension, feel free to dip the skewers into the accompanying chunky peanut sauce, complemented by cubes of nasi impit (compressed rice) and cucumber chunks.

Now relocated to a larger premise once occupied by a Middle-Eastern restaurant, Enak KL flaunts a simple, understated and laidback setting. The stone tiled floor sets a rustic stage for old-school fishing traps levelling up as pendant lights and comfy semi-circular banquette seats stowed with plump throw cushions in olive green, lemon yellow and earth tones. 

Prime the tastebuds with refreshing salty-sweet ambarella juice with preserved plums and local crackers to nibble on.

At the behest of our host, Mr Joerg Hontheim, General Manager - F&B Division of Autodome Sdn Bhd, the house speciality of Daging Rusuk (RM61) gets star-billing during our visit. Proof of the daging in this instance is in the eating feasting...we realise the hunk of charcoal-grilled spicy beef rib is indeed swoon-worthy.

Again, the chef's wizardry at suffusing the meat with local spices deserves applause as the tender yet toothsome beef stimulates our palate with its profusion of aromatic spice and charred accents. I suggest savouring the meat sans the spicy, thick soya sauce and air asam jawa (tamarind sauce) dips before you return for repeat helpings, enlivened with sauce.

Local salads known as kerabu is the norm rather than the exception in Malay cuisine especially in the humble kampung (village) where being a locavore is part and parcel of one's lifestyle. These refreshing offerings make full use of seasonal fruits, vegetables and herbs available in abundance and you'd find a wide assortment of kerabu at Enak KL.

Top of the healthy options is our favourite Kerabu Jambu Air Ikan Bilis (RM18). An amenable mixture of sliced rose apples with cucumber, lemongrass and shallots dressed in honey, cut chillies and lime juice, the tantalising salad comes with a generous topping of crispy fried tiny silver anchovies for extra crunch.

In contrast, the much touted Kerabu Kerang (RM14) falls short as the few cockles in the beansprouts salad fail to make their presence felt although taste-wise, the inventive dressing of coconut cream, tamarind juice and roasted grated coconut is on-point.

 

Unexpectedly, we find more shine from the rather pale and plain-looking Kerabu Nangka (RM18). Lightly tossed in a smidgen of fresh chilli paste, onion, dried shrimp paste and grated coconut, the combination of young jackfruit and prawns is a masterstroke.

If you prefer a more bankable choice, give the zingy-hot Kerabu Pucuk Paku (RM14) or fiddlehead fern shoots with chicken in kaffir lime juice, bird’s eye chilli and roasted grated coconut a whirl.

For some beefy broth for the soul, try our local Sup Ekor (RM23). With star anise, cardamoms, cloves and bird’s eye chillies imbuing their warm, rustic sweetness to the hearty oxtail soup, the heartwarming serving is bulked up by chunks of tomatoes and carrot.

 

Besides satay, typical grilled fare such as ikan bakar or grilled fish is also popular in Malay cooking. Enak KL offers several scrumptious variations such as Grilled Grouper & King Prawns (seasonal price) that should please both local and foreign diners. Lightly rubbed with local spices, both the fish and crustaceans manage to float our boat; their inherent sweetness on song at first bite.

The famed East Coast speciality of Ayam Percik (RM33) is another go-to grilled offering here. A surefire winsome dish for those partial to poultry once they tuck into the whole butterfly-cut spring chicken slathered with spiced, creamy coconut sauce.

Depending on your tolerance level for chilli hotness, compelling mains like Ikan Asam Pedas (RM33) and Sambal Udang Petai (RM42) are de rigueur samplings in Malay dining. The first consists of seabass and okra cooked in piquant, spicy-sour gravy of dried chillies blended with tamarind, laksa leaves and wild ginger.

While petai or stink beans may be an acquired taste for some diners, their natural health benefits are now so well-known, they are no longer pauper's food. I highly recommend you relish the tiger prawns stir-fried with chilli paste and stink beans with some Nasi Tomato — rice flavoured with tomatoes, ginger, garlic, star anise and cinnamon or Nasi Biryani — rice scented with cumin, garlic and cloves.

 

Load up on some greens to balance your meal. Popular choices include Kangkung Belacan (RM9), water spinach stir-fried with pounded chillies and shrimp paste or Kailan Goreng Ikan Masin (RM9), stir-fried kale with salted fish.

Save tummy space for sweet local treats to wrap up your dining experience. Notable among them are Pisang Goreng (RM14), banana fritters with spicy-sweet thick, dark soya sauce and for the bolder, more adventurous eaters, dive into Serawa Durian (RM18). This lush, unctuous dessert broth consists of durian pulp thickened with fresh coconut milk and palm sugar. At Enak KL, it's complemented by steamed glutinous rice balls and lacy pancakes to capture the dessert's strong, decadent sweetness.                      

Otherwise, safer albeit equally pleasing bets can be found in Air Batu Campur (RM14) — shaved ice confection drizzled with rose syrup, palm sugar syrup and chilled coconut milk over heaps of creamed corn, grass jelly cubes, green rice jelly and red kidney beans or Bubur Pulut Hitam (RM14) — black glutinous rice broth with coconut milk, palm sugar and vanilla ice cream.

For reservations, please call ENAK KL, tel: 03-2782-3807. Address: Feast Village, Starhill Gallery, JW Marriott Kuala Lumpur Hotel, Jalan Bukit Bintang, Kuala Lumpur.